Who doesn't love a good Corned Beef Hash with tender potatoes and pan fried corned beef?! This classic comfort food can be served for breakfast or dinner!
Dice up peeled russet potatoes until you get 4 cups. Then boil them just until fork tender, 5-10 minutes. Drain well.
In a large skillet over medium heat, add 4 Tablespoons of the butter. Once melted, add the potatoes, onion, salt, and pepper. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, 8-10 minutes.
Add the corned beef, garlic powder, and onion powder to the pan. Stir, so everything is combined.
Taking the back of a spatula, press the mixture down to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom.
Scrape the bottom of the pan and flip up the hash, so the crusty part is on top. Add the remaining butter, and mix it in.
Again, using the spatula, press the hash down to form an even layer. Cook another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning. We usually do this 3 times. Then serve!
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
I garnished the hash with a bit of parsley at the end to give it some color. That is completely optional.
Yukon Gold potatoes will also work.
Adding bell peppers would also be amazing in this, add them in step one with the onions and potatoes.
Reheat leftovers in a skillet or the microwave until warmed through.
Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.